Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

Mine looked as good as the day I bought it 5 years on as well. Can't wait to get one again.

This looks interesting. Reviews are pretty sparse but they all seem positive.

This looks like a cheaper option for fan controlled temperature. There's not a great number of reviews out there but what there is seems positive. Tempted to take a gamble on it.

https://www.ebay.co.uk/itm/364422916717?

place near Peckham

Please!

I’ve had inkbird stuff for temperature control on other stuff and it’s been decent.

Having had a blower & damper setup, I'd suggest that an automated damper is way more effective (as in, my temperatures went to shit once the damper stopped working).

Seconding this!

https://mexican-mama.com/

They even have Topo Chico! My favourite store.

What’s the best method to heat up my left over pulled pork? Also suggest me some meal ideas although I’ll probably ignore and make them in tacos as it’s the least effort

pan on a low heat with a lid on and a tablespoon of water

Thanks.

Pulled pork burgers. Make patties and fry, rather than reheat in a pan.

Or as a pizza topping.

This for me. Or apple juice/beer if there is one open.

I like it to catch a little so it gets crispy around the edges. That's how I like my torrijos (or rixones in Galician) anyway, Galician pulled pork.

Now I want pulled pork, you bastards.

After the relative success of my pork I’ve got a bit of brisket. I’d like to eat this ideally before 930pm. Is there a trusted calculator or app I can use the app estimate the cooking time?

Nope. Briskets are pretty notorious for being done when they're done.

The cheatcode is this: cook it waaaay in advance and leave it in the oven @65c for hours and hours. Restaurants will leave them in overnight for service the next day. Or if that's not an option, a coolbox filled with towels. The 'rest' makes it more tender and means a miscalculation equals a little less rest time, not hungry people waiting for food.

Them Sainsbury's beef ribs are easy cooking, 4 hours at 135c on a Weber with offset smoking insert

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Saw these on Wilson's BBQ - glad they live up to the hype (I meant you didn't say they taste good but looks don't lie). I'll be cooking some up in the next fortnight hopefully.

Did a long-ish cook on the Weber for the first time. Got a slow n sear insert, made life pretty easy. Big old rack of ribs. Due to having the kids underfoot I got started an hour later than I wanted to, which meant that the meat was done when it came off, but it could've been a lot more tender. Was still p fucking delicious tho. Pretty happy for a first go, definitely wasn't too hard to keep the temps relatively under control, despite sunshine and showers.

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They look properly delicious.

How do you find the slow n sear? Tempted but I've got charcoal baskets and it's spendy.

Also interested if it’s easier that baskets/snake method.

Has anyone smoking on a kettle sealed the lid with a gasket or similar?

Slow n sear is v good. Have used it for some shorter cooks already (reverse seared steaks, usual smoked sausages / smoked chicken family bbq fodder) and it’s been brilliant - much bigger capacity than a regular charcoal basket but without sacrificing on space for indirect cooking.

Like I say, this is the first long cook I’ve done with it (or on any BBQ for that matter). I found it very easy to keep the temps stable - a bit of futzing around with the vents to keep things warmer or cooler as the changing weather had its effect, but after the weather stopped fucking about I found I could pay it much less attention. I totally run out of control of the temp at one point after unwrapping the ribs - it shot up to about 280 and even slamming the vents mostly shut wasn’t bringing it down below 270 - but I realised that the water in the reservoir had run dry. I just topped it up again and the temp came straight back down.

Getting it going was a doddle - just got 10 or 12 briquettes going in a chimney, chucked them in the SNS, smushed them to one side and threw a chimney full of unlit coals in. Couple of chunks of wood and it was good to go. Total cook time was a bit over 5 hours and there was still charcoal to burn by the end - reckon it would do the 6 hours it claims it can.

Yes to both.

I found heat control with the Slow'n'Sear much easier than the snake method. It's also incredibly durable - mine is 5 years old now and in better shape than the grills on my kettle.

I have used a felt BBQ gasket on my weber and it works really well for sealing things completely, but to be honest the kettle seals pretty well on its own. So a nice, but marginal gain. If you go for the gasket option be prepared to replace it if you give the lid a really good scrub every year or so, they don't hold up that well against water / soap.

Thanks. I tempted to pick one up and try sealing it. I actually want a pellet grill but I’m moving house so trying not to buy anything that takes up loads of space till that’s done.

Also been looking at slow n sear recently but balking at the price. Will probably continue to ponder it.

@root the method that slow n sear recommend for sealing the lid is to put some bulldog clips on it to clamp it shut.